Recipes

How to cook amaranth? Dairy amaranth with apple, cinnamon, vanilla and nuts!

August 14, 2015 by Amy Brown

It is well know that amaranth is beneficial seed. We should ingest it on weekly basis because it’s higher in minerals, as calcium, phosphorous, iron and carotenoids, than most vegetables. It also great protein source: cup for cup, 28.1 grams of protein compared to the 26.3 grams in oats and 13.1 grams in rice. Amaranth is know as food of the gods and kings. Despite the fact that it is used as a cereal, amaranth is one of the pseudo-cereals. 100 grams of seeds contains 371 calories and it is rich with way more minerals than wheat. Amaranth seed is containing from 14 to 16 percent of high quality protein and 7% to 9% of which, about half of the fatty acids are high quality omega-6 lipids.
Important is the content of essential amino acids such as lysine and methionine, which are extremely rare amino acids in the plant world. Amaranth contains no gluten.
From amaranth seeds you can make popcorn the same way as corn. How to cook amaranth? There is many ways you can cook this very beneficial grain.Here is recipe that works great for me, Dairy amaranth with apple, cinnamon, vanilla and nuts.

Ingredients needed:
1 cup (200 ml) of milk (cow, almond, soybean, …)
1 cup (200 ml) of water
1 cup (200 ml), amaranth
2 apples
2 handfuls of walnuts
vanilla pod
cinnamon
natural sweetener or sugar
Put nice cooking pot onto the hotplate and infuse the milk and the water, and then take out the seeds from the vanilla pod and throw them into the pot.
When the pot starts to boil, add the amaranth and then cook on low heat for 30-35 minutes. Amaranth should be exactly half the liquid (ratio 1: 2).
After 15 minutes of cooking, add grated apple and one teaspoon of cinnamon, and 2 table spoons of honey(or other sweetener)

After a further 15-20 minutes turn down the heat and remove the pot. Your amaranth meal is complete. Serve it in two cup, and then add chopped apple with walnuts.

Across the served dish very carefully sprinkle a little cinnamon.

Bon appetite

Juicy Zucchini Fritters With Cheese

August 10, 2015 by Amy Brown

For this yummy meal , for 4 persons, you will need the next ingredients:

750 g zucchini
1 leek
1 onion
2 boiled potatoes
2 eggs
3 cups (150 g) fresh breadcrumbs
200 g grated hard cheese
2 tbsp all-purpose flour
1 tbsp finely chopped mint
salt and freshly ground black pepper
freshly grated nutmeg
vegetable oil for deep-frying

Preparation:

1. Coarsely grate the zucchini and place in a sieve. Sprinkle lightly with salt and leave to stand for 30 minutes. Then squeeze out well in a clean, dry kitchen towel.

2. Cut the white part of the leek into thin rings. Peel and finely grate the onion and potatoes. Combine thoroughly with the zucchini, eggs, half the breadcrumbs, cheese, flour, and mint. Season with pepper and nutmeg and leave to stand for 15 minutes.

3. Heat the oil to 350 F/175 C in deep-fat fryer or deep pan. Shape the vegetable mixture into small patties and coat in the remaining breadcrumbs. Deep-fry in the hot oil in batches until golden on both sides. Drain briefly on paper towels.

4. Arrange the zucchini on a serving dish and serve hot.

Delicious Mushroom – Buckwheat Broth Based Soup Recipe!

July 15, 2015 by Kelly Bennet

I love this Delicious Mushroom – Buckwheat Soup Recipe! It is simple for making and it is delicious and most important it is really healthy. For all those that care what are you ingesting, and for all those who are starting to care, I suggest eat soups at least 3 times per week. One of your weekly soups can be this delicious buckwheat mushroom broth based soup.

Ingredients:

(serves 4)

1 onion
2 medium carrots
1 large parsley root
half a small celery root
150 ml of the buckwheat grain
100 g shiitake mushrooms
100 g button mushrooms
1 leek
1 tbsp concentrated tomato paste
100 ml of tomato juice
1 clove garlic
about 1 liter of water
olive oil
sea salt
fresh parsley leaf

Preparation:
At a medium hit putt a bit little olive oil, chop the onion (salted) and then add it into the oil to soften a bit. When the onion is soften, add the cubes of previously chopped root vegetables (carrot, parsley, celery). Stirring occasionally, simmer it about 10 minutes and then add the chopped mushrooms. After 5 minutes add tomato paste, leek (sliced in thick slices) and grain buckwheat, all flooded with about a liter of water and cook over medium heat until it is softened (about 15 minutes).

When buckwheat (and vegetables) softened add tomato juice, finely chopped garlic and sea salt, if necessary, all together cooked another 10 minutes.
Pour the palates for serving with the broth and on the top sprinkle it with chopped parsley leaf, and you can pour it with a little olive oil.

Note: You can put less or more liquids, depending on whether you wan thicker or less frequent broth and if you like spicy initially saved when stewed onions and put finely chopped hot pepper.

Orange smoothie for energy

July 14, 2015 by Sheila Smith

We often feel as if we lack the energy for all the obligations that we must meet in one day. That can be further aggravated by the food or drinks that we take during the day. Always in a hurry, we grab the first thing that comes to hand, most often unhealthy snacks and sweets, soft drinks, coffee, etc.

We present to you an easy and healthy drink that you can always have with you in a bottle when you need refreshment or if you want to increase energy. This smoothie with orange, banana, goji berries and camu camu powder, will give you a long-lasting feeling of satiety. Banana is the queen of fruits for raising energy, and can be combined with almost any fruit and vegetable and is the best base for a smoothie.

Oranges are rich in vitamin C, folic acid, vitamin A, potassium, calcium and fiber. Together with other types of citrus they are one of the most powerful cancer fighters, and also elevate mood. An orange a day can improve the appearance of your skin and hair, and it’s really a good reason that you consume them daily.

Goji berries are among the most powerful and healthiest berries in the world. It’s a high-energy superfood from the Himalayas which contains the greatest amount of antioxidants, amino acids and essential fatty acids. They are rich in iron and vitamin C, and have the ability to strengthen immunity, can slow down the aging of the organism, have an antibacterial and anti-inflammatory properties, improve vision, and can improve the fertility. They call them even “red diamonds” or “happy berry” which certainly justifies their effects!

Camu camu is the richest source of vitamin C in nature (12%). This incredible fruit is rich in antioxidants, amino acids, vitamins and minerals making it the ideal food for strengthening the immune system and increase energy.

RECIPE FOR ENERGY ORANGE SMOOTHIE

2 bananas
2 oranges
a handfull of Goji berries
a teaspoon of Camu camu powder
Water and ice to taste

Put all the ingredients in a blender, mix and decorate as desired. You can add frozen strawberries or raspberries instead of ice for an even better taste!

(Photo credits: www.journal.hr)

Delicious and Healthy, Integral Crackers and Dip of Chickpeas

July 14, 2015 by Kelly Bennet

Industrial crackers can not be compared with something like this, homemade. You exactly know what you put and how you put…. flour from whole grains, sunflower seeds, pumpkin seeds, olive oil, himalayan salt.. You and your close deserve something like this. With home prepared dip with composition of chickpeas, sesame, olive oil a little salt this integral crackers are the perfect snack for you and the one close to you, exceptionally if they are children, their body will be grateful and they will enjoy the tastiness.

Ingredients needed:

(4 oven pans )

2 table spoons ( 30 grams ) of ground sunflower seeds
2 table spoons (20 grams) of ground pumpkin seeds
200 g of whole wheat, wheat, flour
230 g of soft flour
the pinch of baking soda
little Himalayan salt
100 ml olive oil
about 250 ml of cold

Preparation:
In a mixing bowl put all the dry ingredients, mix them fine and then add olive oil and water, and again mix it, and knead it a bit. If the mixture is too thick add a little water if needed you can add a bit soft flour (the amount is diferent because each flour absorbs different amounts of liquid.
When you make nice dough, cover it in transparent foil and leave to rest for half an hour and then took part of the dough, thin it (adding a little flour that does not stick to the surface) you can make any forms you wish, put them on the baking can,and do small holes with fork so it does not inflates, smeared with a little olive oil and bake it for 12 minutes at 220 degrees.
Note: Try to make them thinner as much as you can, because they will grow and you want to make them crunchy… so just make them tiner and bake them a little longer to achieve the crunchiness that you desire.

For the chickpea dip you will need the next ingredients:

250 grams raw chickpeas
30 grams sesame seeds
50 ml olive oil
little himalayan salt
a couple of cloves of garlic ( if you want a gralic as spice add it )
a bit lemon juice

Preparation for the chickpea dip:
Overnight soak the chickpeas into water and cook them the next day, about 10 minutes. Put the sesame in a small sauce pan, gently fry and grind (or if you use tahini).
If you place the garlic cloves, cut 2-3 and fry them on low heat in a little olive oil (until they get tender).
In blender put the chickpeas, sesame, garlic with olive oil, a little salt and possibly lemon. Mix everything well. Add a little water, preferably the water in which the chickpeas was cooked,so you get the desired density (when it cools down it will be a bit thicken).
Pour the dip into a bowl and chill before serving, and then add a bit olive or lemon oil to the taste.

Part dip can be set aside for a small child and for the adults you can add a little “more concrete” spice(hot pepper, chilli or something).
The chickpeas certainly can be cooked in bulk and then you can freeze them, and when you need you can take little by little, so make a dip for a few minutes.. they are extremely healthy.

Spiced Eggplant Slices From the Barbecue

July 13, 2015 by Amy Brown

Ingredients :

3 small eggplants
2 garlic cloves
generous 1/2 cup (100ml) olive oil
1tbsp red peppercorns
1 tsp dried oregano
1 tsp dries thyme
1/2 tsp ground sweet red paprika
1 tsp salt

Preparation :

1. Light the barbecue. Wash the eggplant, pat dry, and cut across into slices of 1cm. Peel and crush the garlic in a mortar with 1 teaspoon salt. Stir in the oil.

2. Crush the peppercorns in a mortar and mix with the oregano, thyme, and ground paprika.

3. Brush the eggplant slices on both sides with the garlic oil, Place on the barbecue and grill until golden. Turn the eggplant sprinkle with the mixed herbs and finish cooking.

Tip!

Modern eggplant varieties contain hardly any bitter substances. However, to be on the safe side they can be sliced sprinkled with salt and left fot 30 minutes.

Baked Stuffed Tomatoes – With Goat’s Cheese and Croutons

July 12, 2015 by Amy Brown

This is a light healthy meal, perfect for summer lunch or dinner. You will need only 45 minutes to make this meal for 4 persons.

Ingredients:

4 large tomatoes
2 slices day-old bread
1 garlic clove
4 tbsp olive oil, plus extra for brushing
150 gr fresh goat’s cheese (chevere)
small bunch basil
Salt and freshly ground black pepper

Preparation:

1. Wash the tomatoes and cut the lids. Remove the seeds with a spoon, then salt lightly and place cut side down in a colander to drain.

2. Cut the bread into small dice, and crush the garlic in a bowl. Heat the olive oil in a skillet. Add the bread dice and garlic, and saute until it is golden. Remove and drain on paper towels.

3. Preheat the oven to 200 Celsius. Cut the goat’s cheese into small pieces. Wash the basil; shake dry and cut the leaves into thin strips. carefully combine the cheese, basil and croutons. Season to taste with salt and pepper and spoon into the tomatoes. Brush an ovenproof dish with oil and place tomatoes inside. Bake in the preheated oven for 20 minutes and serve hot.

Braised Spinach With Eggs

July 12, 2015 by Amy Brown

This recipe is for a easy but very healthy meal. The preparation of this meal for 4 persons will take you about 40 minutes.

Ingredients:

1 kg leaf spinach
1 onion
1 garlic clove
1 fresh red chile
2 tomatoes
2 tbsp clarified seasoned butter
4 eggs
Salt and freshly ground black pepper

Preparation:

First pick over the spinach, trim and wash thoroughly. Peel and finely chop the onion and garlic. Seed the chile and chop finely. Peel the tomatoes, seed and dice.

Then melt the butter in a saucepan. Saute the onion, garlic and chile. Add the tomatoes and spinach, and pour over a generous 1/3 cup (100 ml) water. Cook for about 15 minutes, stirring continuously, until the liquid has evaporated.

Whisk the eggs with salt and pepper and stir into spinach. Remove from the heat when the egg has set and adjust the seasoning, to taste.

Amazingly Delicious Tomato Seafood Soup!

July 11, 2015 by Kelly Bennet

Not long time ago, I couldn’t stand fish, sea soups, ( Never thought it would taste good),but 6 month ago my friend called me to dinner and guess what she prepared! Sea Soup 🙂 . It would be insulting if I did not even try it (without any argument at all), so I was like lets try this why not . At first I was expecting that I would hate the taste, but just 3 seconds after I tasted it, I realized this is amazingly delicious.

Here is one recipe for sea soup.

For 4 servings you will need:

340 g mixed sea food
200 g onions
50 g carrots(about 1 piece)
50 g parsley(about 1 piece)
1 hot pepper
1 clove of garlic
a bit ,salt, pepper and bay leaf
1 dl oil
1 dl tomato juice
1.5dl white wine

Let the sea food thaw. Heat the oil, and put the freshly chopped onion, bay leaf and few peppercorns, don’t put the hotplate on мax, you do not want to burn them off. You also will need to mix them in order to prevent the burning. When the onions are softened down, add a little grated carrot, parsley and whole peppers(I prefer hot peppers), put the hotplate on middle temperature, and put a bit water(just poor about 1 sip from a glass of water). Continue to sauté for about 5 minutes and add a finely chopped garlic. When the mass becomes mushy let it cool down for about 10 minutes.

Now put the sea food into water and bring it to boil, let it boil for 5 minutes, spill the water down and put new water and again let it boil for 5 minutes and spill it down (about 20 minutes depending on the vegetable mass) you need to grind it so you can do it with a fork or something, or you can put it into blender. When the vegetable mass is nicely blended add :

6 dl tomato juice
1.5 dl white whine
1.5 dl water
If your tomato juice is thicker like really thicker add 1 dl more water
1 tea spoon pepper
1 table spoon red pepper

This mixture goes back on the hotplate and we wait it to start boil. Let it boil for 7-10 minutes, but go and mix it from time to time.

In he meanwhile put the sea food into water and bring it to boil, let it boil for 5 minutes, spill the water down and put new water and again let it boil for 5 minutes and spill it down and wash it down with cold water.

Now add the washed sea food. Let it boil for 20 minutes, and do not forget to mix it from time to time. Let it cool down for 15 minutes and it is ready for serving.

Serve it with nicely baked bread, homemade or from the bakery, lemons and white whine !

If you like it you can share it 🙂

Cold Cucumber Soup

July 10, 2015 by Amy Brown

This soup, made of ingredients rich in water, is the right solution for refreshment and light meal for the summertime.

2 cucumbers
a small lettuce
freshly squeezed lemon juice
6 dl yogurt
2 cloves of garlic
½ avocado
1 tablespoon olive oil
salt and freshly ground pepper
1 tablespoon fresh dill or 1 teaspoon dried dill

Start with preparing the cucumbers, first wash them, then peel, remove the seeds and cut them into cubes. Wash the lettuce and cut it into small pieces. Put the sliced cucumbers and lettuce into the blender, add lemon juice, garlic, yogurt and 2 cups of cold water. Mix with the blender until the mixture is smooth. Then add the sliced half avocado and olive oil and briefly mix at medium speed. If the soup is too thick, add more water. At the end add salt and pepper to taste and stir the dill.

(Photo Credit: sensaklub.hr)

Healthy and Creamy Tomato Soup Recipe!

July 10, 2015 by Kelly Bennet

With the hot weather and all the fast and dry food you are taking sometimes you must cook something that contains a lot of water, vitamins and it is simple, delicious and healthy. If you are looking for a recipe that has these characteristics you opened the right recipe.

Recipe for fresh tomato cream soup.

First you will need the following ingredients:

1 liter of tomato juice
1/2 celery
200 ml of water
1 teaspoon basil
4 tablespoons olive oil
1 hot pepper
1 tablespoon of mixed spices
100 g rice

Now the preparation:

Clean the celery nicely and boil until it is well boiled. Cook the rice nicely ( for 1 cup of rice put 2 cups of water). Now chop the celery nicely and mix it with the tomato juice, chopped peppers, basil, olive oil and a bit of spices by choice( I use cumin and oregano and a bit himalayan salt). Cook it nicely for about 20 minutes, add the rice in the cooked soup! Your tomato cream soup is ready, easy right ? 🙂

A Small Piece of Art ~Wholemeal Flour and Flax seed Baskets Filled With Salad~

July 9, 2015 by Kelly Bennet

You must prepare this beautiful wholegrain flaxseed basket. The preparation is not Quick and Easy, but believe me this one is worth the time. First get ready because this taste will blow your mind! Now for this recipe you’ll need:

For the wholegrain flaxseed basket!

20g ground flaxseed
120g wholemeal flour
80g soft, white, flour
2 tablespoons of flax seed
50 g butter
2-3 tablespoons (40 g) feta cheese
1 egg
a bit of baking powder
3-4 tablespoons of cold water (if necessary)

For the salad filling:

1 small onion
a handful of green olives
2 tablespoons capers
1 can of tuna
half links parsley leaf

and more:

2 hard-boiled eggs
12 cherry tomatoes

Preparation:

Put the two types of flour, ground flax, flaxseed, baking powder and a pinch of salt in a bowl and combine them. Then add the sliced butter and cheese and knead it until you get hard dough, and then add the egg and, if necessary, a little water, put as much as you need to in order to get nice flexible dough. Wrap up the dough in foil and leave in the fridge to cool.

When the dough is cooled down, make the baskets with the dough that should be about 9 cm thick (I used a cup of tea to make the baskets) . You have dough for about 10 baskets. Make holes with the fork on the side of the baskets and let them cool in a fridge for 30 minutes.

Heat the oven to 200 degrees and bake the baskets for 20 minutes and then they immediately take them out and let them cool down.

While the dough is cooling down make the salad. To make the filling salad, first chop the onion, add salt and leave it for 15 minutes (the onion should not be hot). After 15 min add finely chopped olives and capers, drained and chopped tuna and chopped parsley leaf. You should finely mix them and add a little olive oil. Put the salad in the fridge to mix the tastes nicely.

And then in the bottom of each basket put 1 circle from the boiled egg, then 1 tablespoon of the salad and put cherry tomato on the top.

They are ready to be served, ENJOY!

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